Cheesy Ham, Chicken and Rice Casserole

By srumbel

This fabulous Cheesy Ham, Chicken and Wild Rice Casserole is comfort food at it’s best. It’s packed with flavor, creamy in texture, is super easy to put together and makes great use of leftover ham and chicken (rotisserie chicken would work great).

Read more: http://jamiecooksitup.net/2014/08/cheesy-ham-chicken-and-wild-rice-casserole/#ixzz3BuYjyUFC

Ingredients

• 2 (4.3 ounce) packages Rice a Roni Long Grain and Wild Rice
• 2 Tb butter
• 3 1/3 C water
• 2 (10 ounce) cans cream of chicken soup, undiluted
• 1 1/2 C milk
• 2 C Colby jack cheese, shredded
• 1/4 tsp pepper
• 1 1/2 C ham, chopped
• 1 1/2 C cooked chicken, shredded
• 1/2 C Parmesan cheese

Preparation

Step 1

1. Grab 2 boxes of Rice a Roni Long Grain and Wild Rice. Pour the rice, and the seasoning packets from the box into a large deep skillet. Place 2 tablespoons butter and 3 1/3 cups of water into the skillet. Give it a nice stir.
2. Bring the mixture to a boil over medium high heat. Cover the pan and reduce the heat to a simmer. Allow the rice to cook for 15-20 minutes or until the rice is tender.
3. Remove the pan from the heat and fluff the rice up with a fork.
4. Spray a 3 quart casserole dish with cooking spray and spread the cooked rice out over the bottom of the dish.
5. In a small mixing bowl place 2 cans cream of chicken soup and 1 1/2 cups milk.
6. Add 2 cups Colby jack cheese and 1/4 teaspoons pepper to the milky cream mixture and stir it well to combine.
7. Over the top of the rice sprinkle 1 1/2 cups chopped ham and 1 1/2 cups shredded chicken. Rotisserie chicken would work out great.
8. Pour the creamy mixture over the rice, ham and chicken. Stir it around so that all of the ingredients are well incorporated.
9. Sprinkle 1/2 cup Parmesan cheese over the top.
10. Bake, uncovered in a 350 degree oven for 30-40 minutes or until the top is crispy and golden.
11. Allow the pan to sit on the counter for about 10 minutes, it will continue to thicken up a bit for you as it sits.